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Molasses Taffy

Category Candies

Old Fashioned Molasses Taffy


  • 1 1/4 cup sorghum or dark molasses
  • 3/4 cup sugar
  • 1 Tbsp. vinegar
  • 1 Tbsp. butter
  • 1/8 tsp. baking soda
  • 1/8 tsp. salt


Combine sorghum, sugar, and vinegar and cook to 270 degrees or to the soft crack stage, or as my mother used to say "until it spins a hairP, or in other words until it drips and waves away from your spoon. Stir occasionally to prevent burning. Remove from heat, add butter, soda, and salt, and stir enough to blend. Pour into buttered pans. When cool enough to handle, gather into a ball and pull between ungreased fingertips until firm and light in color. Cut into pieces and wrap in waxed paper. Add a few drops of oil of peppermint or peppermint extract to the above recipe before pulling. Use a 6 qt. pan to mix ingredients. Pour into 9x13 inch pans.


By Robin

Molasses Taffy


  • 2 cups molasses
  • 1 Tbsp. vinegar


Set on medium burner, cook to hard ball stage, stirring constantly to prevent burning. When done stir in 1/4 tsp. soda and stir briskly until mixture looks light and foamy. Pour out in buttered pan and let set until col enough to handle. Butter hands and pull one half of the taffy at a time till it hardens and loses it's stickiness. Pull out ot desired length, and when cool, break into bite size pieces and wrap in waxed paper.

By Robin from Washington, IA

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